Instructions: Peel and dice the eggplant, about 1/2-inch dice. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the eggplant. Season with salt. Continue to saute until soft, about 15 minutes. Add the Yellow Curry Powder and lemon juice. Continue to saute for about 2 minutes.

Remove from the heat and serve with the Mango Chutney with grilled fish or chicken.

This recipe yields 6 servings.

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